These crackly crinkle top brownies are super moist, uber chocolatey and the perfect size to pop in your mouth for a quick treat!
My love for a good brownie runs deep. It’s seriously one of my favorite sweets to make… right up there with chocolate chip cookies! These crinkle top brownie bites are soft and chewy on the inside and just slightly crispy on the outside, which is the perfect combo if you ask me. It’s basically a bunch of corner brownie pieces if you really think about it. And because there is no such thing as too much chocolate in my book, these little mini morsels of delicious chocolate brownie are sprinkled with a few chocolate chips throughout just for good measure.
They are super easy to make and only require one pot so there is minimal cleanup, which we love!! They are finished baking in about 15 minutes which means you can have these prepped and ready to eat within 20 minutes flat! I mean it doesn’t get better than that!
Plus, these bite-sized brownies are the perfect sharing dessert to bring to your next gathering since they can be made at a moment’s notice and everyone can pop one right into their mouth. They taste way better than the store bought brownie bites, and take just as much time to make, if not less, as you would spend going to the store and buying a box.
Now let’s break down a few commonly asked questions:
- Can you freeze Crinkle Top Brownie Bites?
- You sure can! Once these are baked, removed from the pan and cooled, you can pop them into a zip top bag or tupperware and place them in the freezer. They’ll last for weeks if you’re able to not eat them all!
- How do you get brownies out of mini muffin pans?
- Good question – that’s a key part to making these brownie bites. You’ll want to 1: use a muffin pan that’s non stick (linked below) and 2: spray it with non stick baking spray to be extra sure that these are easy to remove!
- How much batter should I scoop into each muffin tin?
- I use a 2-3 tablespoon cookie scoop to scoop the batter into the muffin tins.
- What kind of chocolate chips do you use?
- Use whatever you prefer – I like semi-sweet or dark chocolate, but milk and white chocolate are delish too! You can also omit the chocolate chips if you prefer.
- Can you stuff Crinkle Top Brownie Bites?
- You sure can! The recipe below is stuffed with chocolate chips but you can also stuff these with any other kind of chocolate, caramel, peanut butter, butterscotch etc. Just use smaller pieces of chocolate or candy and press them down into the muffin pan once you’ve filled the cavities with the brownie batter,
- Need a mini muffin pan?
- This one is my favorite and it’s super non-stick which makes it very easy to remove these!
- And if you’re a fan of brownies just as much as I am here are a few other brownie recipes that you’ll love:
Crinkle Top Brownie Bites
Ingredients
- 10 tablespoons unsalted butter,
- 1 1/4 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup all purpose flour
- 1/2 cup Chocolate Chips
Instructions
- Preheat oven to 350 degrees F and spray a mini cupcake tin with non-stick baking spray.
- Melt the butter in a medium pot. Once melted, add the sugar, cocoa power and salt and mix until smooth. Remove from heat.
- Add the vanilla and eggs and combine. Add the flour and Chocolate chips until no more flour is visible.
- Using a spoon, scoop the brownie mixture into the mini cupcake tins and bake for 12-15 minutes. Run a knife along the edge of the mini Crinkle Top Brownie Bites to lift it out of the pan and let cool on a cooling rack before serving.
I doubled this recipe and I reduced the sugar by a half cup. The brownies are delicious, but be careful if you choose to double it like I did, with the exception of the sugar I followed the recipe exactly, and my second tray of 24 is baking now. After all is said and done, I believe I will end up with about 60 brownies!
Delicious! Used only 1 cup of sugar and that was enough for my taste.
Easy and quick too.
How many brownies can I get using just this recipe?
How many brownies can I get if I double the recipe, should I double the sugar?
if you double the recipe, you should double each ingredient. You’d probably net out around 40-50 small bites
I just made them and I got 24. They’re delicious. I had to bake them for about 5 more minutes. But all ovens aren’t the same.
These are totally AWESOME! Thank you so much for this recipe. It’s fudgy, tasty, perfect for anyone who loves brownies and chocolate! I am truly in love with these little bundles of pure joy! I would recommend these to anyone who loves chocolate! What a rush! I see you!
Omg this was soooo good I definitely will make this again I loved it so much and it was soo fugue and chocolate would 100% recommend
I love this brownie recipe! Super easy and taste sooo good. I think it taste perfect the way it is. Thanks!!
These are delicious! I made these to give to my dance team and everyone loved them! They were super easy and didn’t take much time. It was also really helpful that the website had a button that doubled the recipe. Overall, these brownies are a 10/10.
Is there any reason you can’t just use mini cupcake cups in the tins for easy removal and transport and leave room on top for frosting? I have made the store bought box brownies in regular cupcake cups that way, like the idea of smaller ones but was unsure about cooking times for small ones.
shouldn’t be an issue
A total hit, everyone is addicted to these!
these are fantastic!! I got 48 little bites
What is 10 tablespoons in kg ?
Sue, 10 T of butter would be 1/2 c plus 2 T
Exceptional! Everyone loves them! So easy, fast and fabulously chocolatey! Thanks for this recipe, my granddaughter is in love with them!
How can I replace the egg part in it as I am vegetarian
I haven’t tested it with any egg substitute!
Ummmmm yes.
I have a very very good brownie recipe.
But I didn’t have enough chocolate chunks and also I didn’t have butter.
Read through the comments, people said you could substitute coconut oil – 10tblespoons – and I did.
It was such a hit.
Dad had 3 in 25min.
Yum yum!
We added 1/2 cup of walnuts too
Thanks so much! Will be saving this recipe!
This was an easy recipe and very chocolate-y! I actually just made drop cookies instead of putting in mini muffin tin and they came out fine. 9-91/2 minutes was plenty of time in my oven, so I would suggest starting with less time and check as they bake so they don’t burn. Also, they were still good the next day, but not as good as most cookies, which last for a few days if stored in an airtight container. Overall, we enjoyed, and it tasted like a chewy brownie with edges in every bite. Thanks for the recipe!
Excellent brownie and super easy. A little too sweet for my taste so will reduce the sugar a bit when I make them again. Great recipe.
These little brownie bites are awesomely “chocolatey” and totally hit the spot! Wow! This recipe is a keeper. I followed the recipe exactly and wouldn’t change a thing. They are perfection.
A+ Recipe! This was sooo good and the brownies keep really well in an airtight container.; still moist on the inside two days later. I used a 1 1/2 tablespoon cookie scoop and got 20 bite sized brownies.
So easy to make! I used silicone mini cup pans and let the brownies cool in the pans. They popped out easily! This will now be my go-to recipe.
These were good but we’re more of a deep chocolate tasting cake. I couldn’t find details of what cocoa you used, so maybe that’s where I went wrong. I used Dutch processed and not natural….. thanks for the recipe! They are yummy
Have you ever substituted almond flour for the ap flour for gluten free ?
I haven’t – but its not a 1:1 swap
? Does it make a difference which type of cocoa powder you use in these? Thanks
nope! they all work
Do you beat in the eggs or just mix with a spoon?
Thank you!
either or – it’s a very forgiving recipe. Eggs just need to be fully incorporated
What brand cocoa powder did you use for this recipe?